AKA: “Volcano Rolls”…The cheese will erupt, like molten lava, from some of the rolls while baking and form a delicious cheesy crust – Oh my! yes! Imagine dunking in some soup, chili or spicy mustard! We could not eat them fast enough hot out of the oven! ( :
Photo Directions for How to Stuff Cheese in Dough:

Shred the cheese and press into tablespoon sized “balls”

Flatten the dough portion slightly

Place a cheese “ball” in the center

Pull dough up around the cheese

Gather edges and pinch to seal

Place pinched side down on baking sheet
AKA: "Volcano Rolls"...The cheese will erupt, like molten lava, from some of the rolls while baking and form a delicious cheesy crust - Oh my! yes! Imagine dunking in some soup, chili or spicy mustard! We could not eat them fast enough hot out of the oven! ( :
Servings |
16 rolls
|
Ingredients
Rolls
- 1 1/3 cups warm water (about 105-110 degrees F.)
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 2 tablespoons warm milk
- 2 tablespoons light brown sugar
- 2 tablespoons oil (plus more to oil bowl/baking pans)
- 4 cups bread flour (plus additional as needed)
- 1 teaspoon salt
- 8 ounces gouda, smoked gouda or cheddar cheese (not pre-shredded)
- 1/4 cup pretzel salt or coarse koshar salt (optional, with the cheese it's not really essential)
Boiling Liquid
- 2 1/2 quarts water (in 6-quart pot)
- 1 tablespoon salt
- 1/2 cup baking soda
Ingredients
Rolls
Boiling Liquid
|
Instructions
Start Rolls
- Allow yeast in mixture to “bloom” for 5 minutes. You will see some bubbles push through the surface of the mixture if the yeast is active. In stand mixer bowl, add warm water, yeast, milk, sugar, oil and 1 cup of the flour. Stir with flat or flex edge beater just until combined.
- Add pour shield (if using) and turn stand mixer to speed 1. Add flour a little at a time. Once combined, stop mixer, remove pour shield and switch to dough hook.
- Knead on speed 2 for about 5 minutes or until smooth dough ball forms. If seems very sticky, can add a little extra flour a tablespoon at a time.
- Place the dough in an oiled bowl and turn dough over so both sides are oiled. Cover the bowl with a clean towel or plastic wrap and place in a warm place to rise for about 45 - 60 minutes or until approx. doubled in size.
- Shred the cheese. Press tablespoon portions of cheese into a ball shape. You can squeeze gently in the palm of your hand. (*Don’t use pre-shredded cheese, it won’t stick together.)
- Press down on the dough to release the air from rising, place on your baking mat or lightly floured surface and roll into an even cylinder shape. Cut into 8 equal pieces. Cut each piece in half so you have 16 total pieces. Take each piece and pat out with your fingers to form an approx. 2-3-inch round or square.
- Place a ball of cheese in the center of the dough. Gather up the edges of the dough and pinch together as if it were a drawstring purse or bag. Turn over and gently press down to help seal bottom and form roll shape (about the size and shape of a small hamburger bun, about (2.5 – 3 inches diameter.)
- Place rolls on two baking sheets, lined with silicone mat or greased parchment paper. Repeat with other rolls.
- Lightly cover with a damp towel or greased plastic wrap. Place in warm spot to rise for 30-40 minutes. Should be fluffy and larger, not quite doubled.
- Preheat oven to 400 degrees.
Start Boiling Liquid While Rolls are Rising:
- Add 2 ½ quarts water and salt to large pot (6-8 quart) and bring to boil. Make sure the water only fills the pot about 1/2 full so as to prevent boil over when you later add the baking soda.
- Add baking soda a little at a time to boiling water. Be cautious, as water will tend to boil up when you add the baking soda.
Finish Rolls
- Take two rolls at a time and place in boiling water mixture. Boil for 30 seconds, flip and boil for another 30 seconds on the other side.
- Remove with a spider, slotted spoon or tongs and place back on baking sheet, arrange the rolls about 2 inches apart. You will fit 8 rolls on each baking sheet.
- While the rolls are still wet, score the top in a shallow “X” shape with a sharp knife.
- Optional: Sprinkle with a pinch or two of pretzel or kosher salt.
- Bake for about 15 minutes, rotating baking sheets halfway through. They will be done when they are a deep brown color and sound hollow when tapped.
- Remove from oven and allow to rest for about 5 minutes, then transfer to cooling rack. Serve warm or at room temperature.
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